Offset Smoker - Direct Grill - Hybrid

[Mechanic of Smoke]

Hello everyone,
I'm currently planning my offset smoker.
I've been thinking about using it for direct grilling for a while.
My firebox is too small for that, so it would have to happen in the cooking chamber.
I would build a heat shield to keep the heat load on the cooking chamber as low as possible.
However, I've read a few times that you shouldn't do that because of the deposits on the inner walls (which affect the aroma).
Do any of you have experience with how a setup like this works?
It would be great to get some input on this.

 

[seenred]

Howdy Mechanic!

Sorry if I'm misunderstanding you...a couple questions to clarify:

I'm currently planning my offset smoker.
I've been thinking about using it for direct grilling for a while.
My firebox is too small for that, so it would have to happen in the cooking chamber.

Does this mean you are planning a build from scratch? Or are you working with something that's already built?

If you're building from scratch, why can't you adjust your dimensions so you can direct-grill in the firebox? Many builders of offsets put a grate above the fire in the FB that's used for direct grilling...you'd just have to build the FB with an access door to the top grate.

it would have to happen in the cooking chamber.

I don't think it's common, but I do know of one pit builder who sets his offset smokers up to grill in the main cook chamber (CC). He fabricates a dedicated fire grate in the bottom of the CC, and cuts a separate access door with a vent in the bottom of the CC that is only opened when direct grilling. That allows access for ash cleanout, and air to the charcoal. He has a Youtube channel that I follow - just search Allen's Welding/Woodworking and you can see what I'm talking about.

I would build a heat shield to keep the heat load on the cooking chamber as low as possible.
However, I've read a few times that you shouldn't do that because of the deposits on the inner walls (which affect the aroma).

Can you clarify what you mean by this?

Are you talking about a heat shield at your throat opening (the opening between FB and CC) - - often called a baffle? If that's what you're talking about, I think it would defeat the purpose of trying to direct heat grill in the main chamber. It may be that I just don't understand what you mean...

Again, sorry if I'm just misunderstanding...but if you'll give a little more info I'll do my best to help out.

Red

 

[Mechanic of Smoke]

Hey Red,

Thank you for your answer.
No need to apologize, I'll be happy to explain the exact details of my plan.
The smoker is being completely rebuilt, but the size of the CC and FB have already been determined and the pipes have already been delivered.
I had to do that because, on the one hand, the space is not unlimited and on the other hand, the offer for the pipes was absolutely unique ... I have to take it.

The FB is too small for direct grilling and cannot be enlarged.
Hence the idea of using the CC for this if necessary.
I didn't know that someone already had one.
I really enjoy watching the YouTube channel, thanks for the tip.

My idea would have been to install an insert in the CC to adjust the height of the grate and a bowl for the coals.
I would have put another sheet underneath to protect the actual CC from the heat of the coals. This has nothing to do with the buffle between FB and CC.

I think that all in all, the CC could be used well for this. I will think about an additional air intake.
I would have simply pushed the ash into the FB and taken it out from there.

I hope that makes things a little clearer.
If not, I'm happy to provide more information or sketches.

Thanks for the help.

Alex

 

[Fueling Around]

I had a cheap Brinkmann offset that I actually bought as a charcoal grill. Sometimes I wanted more area than my kettle
It had (also cheap) a charcoal grate in the cook chamber (CC). That rusted out in less than a year so I rebuilt using some expanded metal

Kicked to the curb to await a new home.

The original charcoal grate had a ash pan, but that is what caused the rust out. I just let the ashes fall to the bottom of the CC.

The times I used it as an offset, I never cleaned out the ash pit unless it was a heap or soaked with grease from a precious cook.

 

[DougE]

Main problem I have with using the cook chamber of an offset for direct grilling is that the high heat will burn off any seasoning you worked to build in the cook chamber to inhibit rust.

 

[Mechanic of Smoke]

Thanks for the input.
So apart from the seasoning, you didn't notice any disadvantages?
Have you noticed any ash residue flying around or any loss of flavor?